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Detailed Explanation of Points to Note When Mixing Substrate for Substitute-Material Cultivation of Shiitake Mushrooms
Substitute-material cultivation of shiitake mushrooms is another cultivation method following log or round-wood cultivation. Its cultivation forms are diverse, mainly designed according to differences in cultivation conditions, cultivation materials and cultivation containers. It has developed rapidly in recent years and now accounts for more than 95% of the cultivation area. In its medium, materials rich in cellulose, lignin and hemicellulose, such as wood chips, crop straw and wild grasses, are used as the main components of the cultivation material, appropriately supplemented with auxiliary materials such as wheat bran and rice bran rich in organic matter and vitamins, as well as gypsum, calcium carbonate and similar substances containing inorganic salts. The water content is adjusted to around 60%, and after sterilization it is inoculated and cultivated.
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Key points to note during the fruiting period of shiitake mushrooms: regulation of temperature and humidity differences
Increase the day-night temperature difference. In late autumn and early winter, daytime temperatures are high and nighttime temperatures are low. Cover with a layer of film during the day so that the temperature inside the mushroom bed is 2°C-3°C higher than outside the film, then open the film after 10 p.m. so the temperature drops rapidly. After several consecutive days, a large number of primordia will emerge on the surface of the mushroom logs and develop into mushroom buds. Control the humidity of the mushroom yard. After color change, initially maintain the relative humidity of the mushroom bed at about 85%. As large numbers of mushroom buds differentiate into caps and stipes, lower the air humidity to about 80%. Create a suitable dry-wet difference. In the early stage of autumn mushrooms, the internal water content of the mushroom logs is relatively sufficient and can safely
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What should be noted when cultivating shiitake mushrooms off-season?
Shiitake mushrooms cultivated off-season can usually fruit in spring; such shiitake mushrooms are of good quality, fetch a high price, and have a good market. To develop shiitake cultivation in the future, the number of off-season crops must be increased, so that supplies are available to the market year-round and economic returns can also be raised. The principles and methods of off-season cultivation are basically the same as those of spring cultivation, but the following four points should be noted: 1. Inoculation season: inoculation should be carried out when the local average temperature is steadily below 10°C. 2. During the spawn-running process, the temperature requirement of 7-13°C should be met as much as possible; spawn running can be carried out in a greenhouse or a single-board machine room (referring to a room with a temperature of 0-13°C).
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Three things to note when cultivating oyster mushrooms in winter
Mushroom yard selection The ideal site suitable for winter cultivation is a mushroom yard with warming and insulation conditions, such as an indoor mushroom house equipped with warming conditions, a warmer underground mushroom yard, and a raised-bed mushroom yard using plastic greenhouse cultivation, etc. The temperature of this type of mushroom yard can be controlled above normal temperature, which is beneficial to mycelial growth and can also promote earlier fruiting. Usually, for early winter cultivation, an outdoor mushroom yard can be chosen; for late winter cultivation, an indoor mushroom house should be chosen. Strain selection Winter-cultivated oyster mushrooms can be divided into two types according to the fruiting period arrangement: winter cultivation with winter fruiting and winter cultivation with spring fruiting. For the former, low-temperature type varieties
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What technical points should be noted for indoor cultivation of oyster mushrooms?
Oyster mushrooms are welcomed by people for their delicious taste, short production cycle and ease of cultivation. Especially in Northeast China, where the climate is cold in winter and spring and fresh vegetables are scarce, growing oyster mushrooms indoors to supply the market is truly a good way to make money. However, a prominent problem in indoor cultivation of oyster mushrooms is that the air temperature is not easy to control and the surface layer of the substrate dries out easily, affecting oyster mushroom production. After repeated trials, the author believes that casing soil cultivation gives good results. 1. Mushroom house selection. Abandoned or temporarily unused houses can be chosen as the mushroom house (they must be repainted with limewater), and heating and ventilation facilities are required.
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Six key points to note in mushroom cultivation
Pre-wetting must be thorough: the rice straw should be fully soaked to facilitate fermentation. Straw that has not been soaked thoroughly requires a large amount of supplemental water when turning the pile. If the water cannot be made up before the second pile turning, it will be very difficult to make up afterward, which will affect the growth of the mycelium. Pile turning must be even: when turning the pile, follow the principle of "raw material in the middle, cooked material on both sides; the middle goes to the two ends, the two ends go to the middle." Failing to follow this principle when turning the pile will lead to uneven fermentation of the compost and fail to achieve the purpose of pile turning. Soil collection must meet the requirements: some farmers use untreated garden soil for casing soil, and some
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Prevention Methods for Contaminant Fungi in Edible Mushrooms and Notes on Water Supplementation
How to Prevent Contaminant Fungi in Edible Mushrooms
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High-Yield Cultivation Techniques for Agaricus blazei and Points to Note When Rehydrating Edible Fungi
High-Yield Cultivation Techniques for the Edible Fungus Agaricus blazei
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Notes on Rehydration for Edible Mushrooms and Four Methods for Assessing Spawn Quality
Four Methods for Assessing the Quality of Edible Mushroom Spawn
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Causes of Continuous Cropping of Edible Fungi, Control Measures, and Introduction Notes
Causes of "Continuous Cropping" in Edible Fungi and Control Measures
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